John Myers
Beef and Vegetable Soup
The perfect beef and vegetable soup recipe with a picture and simple step-by-step instructions.
- 1000 g Brisket on the bone
- 800 g Beef marrow bones
- 2 Onions approx. 200 g
- 5 liter Water
- 1 tbsp Salt
- 2 bunch 500 g soup greens (carrots, celery, leek and parsley)
- 2 tbsp Maggi wort
- 2 tbsp Sweet soy sauce
- 5 big pinches Coarse sea salt from the mill
- 5 big pinches Colorful pepper from the mill
- Wash the beef brisket and beef marrowbones and place in a large saucepan with 5 liters of salted water (1 tablespoon of salt). Peel and add the onions and cook for about 2 hours. In the meantime, clean the vegetables: peel the carrots and cut into slices, clean and chop the celery, clean / wash the leek and cut into rings, wash the parsley, shake dry and pluck. Remove the meat and bones. Remove the meat, dice and add to the soup with the vegetables. Cook everything for another 30 minutes. Finally, season with Maggi seasoning (2 tbsp), sweet soy sauce (2 tbsp), coarse sea salt from the mill (5 big pinches) and colored pepper from the mill (5 big pinches). The soup is also very suitable for freezing in advance.
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